Preparation

Position rack in middle of oven and preheat to 300°F. Lightly spray large baking sheet with nonstick spray. Mix next 5 ingredients in large bowl. Combine oil, honey, and sugar in small saucepan; bring to simmer over medium heat. Remove from heat; stir in vanilla. Pour hot liquid over oat mixture; stir well. Using hands, toss mixture until thoroughly mixed.

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Reviews

I've made so many alterations, I shouldn't be reviewing this but let's just say: ADD 50g CACAO POWDER. You're welcome. In any case, I'm sure even the base recipe is good but I had so many things to add so I did! No more buying ready-made granola for me.

I've made this dozens and dozens of times. I always multiply recipe by 1 1/2 - 2 x, and add extra nuts (pecans and almonds and/or hazelnuts). I also add ground flax seed, some nutmeg and cardamom on occasion...Such a versatile recipe.

This recipe is so easy and really, really delicious! I used half brown, half white sugar instead of all brown and about 2T of coconut oil instead of 1/3C canola. No cinnamon. Fantastic recipe! Sweet, but delicious. Everyone loves it in our house!

This recipe is so addictive! I've made it many times and change it up from time to time. Had some pistachios on hand so added them once (yum). Today I added flaked coconut. I always add more cinnamon because I like the flavor. I cook mine on parchment and clean up is a breeze.

This has become a
staple in my home. I
make it at least
twice a month and my
family never gets
tired of it. Make it
exactly according to
recipe the first
time and then adjust
it to suit your
taste (so many good
ideas here). It's a
bit too sweet for my
taste so I increase
the core
ingredients. I use
about 4.5 cups oats
and 1.5 to 2 cups
mixed nuts (almonds,
pecans, walnuts,
cashews, pine
nuts--whatever I
have on hand). Honey
and vanilla are
expensive so a
couple notes on
those. I find very
basic honey works
fine in this recipe.
(I love the
expensive
unpasteurized kind
for toast, but it
doesn't add much to
this recipe). I also
find I get plenty of
flavor with about
1.5 to 2 teaspoons
of vanilla. Don't
skip the vanilla
though; it really
makes the recipe.

Fabulous base recipe. I switched up
as follows: changed to 1cup diced
pecans, used coconut oil, used 1/6th
tsp. Cinnamon; then changed out some
maple syrup (real) for about 1/3rd
of the Honey (if you have a metric
measuring cup, 20mls of maple syrup
and 40mls of Clover Honey).
I changed the vanilla to 5 teaspoons
from 4, and I recommend good quality
vanilla, like Cook's. The only
other change I made was I found it
had better results cooked at 275°F
rather than 300°F. I stirred it
twice, at 10 minutes and then 20. I
recommend removing it at between 28-
30 minutes.
This makes a fabulous, rich, chewy
AND crunchy ganola. It's good with
milk, without milk, and on yogurt,
etc. I make this 2x a week in the
winter and less in the summer (due
to our reluctance to use the oven in
the summer when it's 115°F outside),
but I recommend this HIGHLY.
If you use dried fruit, obviously,
add after the granola has cooked but
before it completely cools/dries.
Don't store until completely
cooled. Stores nicely for up to two
weeks, but it never lasts that long
here!

Excellent recipe. It was my first time making granola, but it won't be my last. Followed the advice of other reviewers and used coconut oil instead of vegetable, subbed coconut for almonds (due to allergies), upped salt to 3/4 tsp, and omitted the white sugar. Also added wheat germ and a few coarsely chopped pecans. I like the added salt because I am a huge fan of the salty-sweet flavor combo. The whole family loves it, and it wasn't as messy to make as I thought it would be. Also INCREDIBLY easy!

I love this recipe and so does my family. I use all organic ingredients and substitute the almonds(due to nut allergies in the family) with coconut. I also have used Agave syrup to sweeten instead of the white sugar. We add: dried cranberries, pumpkin seeds, chia seeds, chocolate chips and goji berries... Yum and healthy Thanks for sharing this recipe.

This is the best granola there is. It's delicious and has just the right amount of crunch. The generous bit of vanilla really makes it amazingI substitute coconut oil for the vegetable oil for it's health benefits and extra flavor. I use half the amount of brown sugar, reduce the white sugar to 1 1/2 T (it's still perfectly sweet) and add flaxseed meal to the oats. I sometimes substitute pecans for the almonds. Both are great. Yum.

I made the recipe exactly as written. This to me tastes better when eaten with 'milk' on it, especially whole milk, than it tastes eaten out of hand. I think it needs to have some raisins, so next time I make this I will add some raisins during the last 10 minutes of baking so that the raisins don't burn. It is more 'affordable' than the expensive overpriced stuff you can find in the store, no additives or preservatives either!

Great starting
recipe for granola.
Based on other
reviews and my own
preferences, I made
several changes. I
used hazelnuts
instead of almonds,
upped the salt to
3/4 t of KOSHER
salt, upped cinnamon
to 1/2 t, added 1/4
c. of sesame seeds
and added about 1/8
cup of ground flax
seeds. I used
coconut oil instead
of veg, used corn
syrup instead of
honey (that's all
that I had on hand),
didn't add the 2 T
of sugar, and upped
the vanilla extract
to 1 T + 2 t.
(Several reviewers
have mentioned
upping the vanilla
from 4 t to 1 T, but
there are 3 t to 1 T
so that's actually
decreasing it.)
After baking, I
added about 1 c.
chopped dried
cranberries. I kept
half to snack on and
froze the other
half for a surprise
treat some other
time.

Great recipe! I substituted coconut oil for the vegetable oil and added freshly ground nutmeg, pecans and dried cherries. I've made the basic recipe too, and I'd have to say my variation really added some great flavor; especially the nutmeg! Other reviewers have suggested adding more salt... I did, and I didn't like that at all, but eliminating the two extra tbls of white sugar was a good suggestion.

Halved the brown sugar, omitted the white sugar and doubled the salt per recommendations of other reviewers. I liked the amount of sweetness, but will not double the salt next time -that made it too salty for me !!!

Followed the OK reviewer below, upping the
(kosher) salt to 3/4 tsp, cinnamon to 1/4 tsp,
and vanilla to 1 Tbsp. I cut the white sugar by 1
Tbsp. The increased salt, and the bigger crystals
(kosher instead of regular) made this really pop.
Added 1 cup dried cranberries, used a variety of
nuts. As per another reviewer, I baked 30 min,
stirring every ten, then patted down flat and
baked for an additional 5 minutes. I let it sit in
the pan while it cools and then it breaks into
terrific, big clumps. Really great base recipe -
will use this as my go-to for granola from now
on.

I cannot stop eating this granola!!!! I made it on a whim this afternoon because I had all of the ingredients (thinking it should be renamed pantry granola). We had planned to go out for dinner but everyone started eating the granola and then we had to try it with milk and yogurt. Needless to say we never made it out to dinner. This will be a staple in our house now. Can't wait to add other ingredients next time. So adaptable. I used 3/4 t. of kosher salt (thought this was perfect!), 1/4 t. cinnamon, 1 T. vanilla, and ditched the extra 2T. sugar. DELISH!

This is my go-to granola. I skip the extra 2T of sugar, and up the cinnamon. I warm the honey, but don't heat everything in the sauce pan, just streamlined it for ease. Delish, and takes additions very well, raisins, cranberries, other nuts....

Storebought granola simply doesn't compare to what you make yourself. No contest. This recipe is perfect. We used hazlenuts and added craisens or and quick oats was what I had so we used em and everything came out just perfectly. Ours came out nice and clumpy. I stired every 10 minutes until we got to 30 minutes, then I patted everything down in the pan, cooked another 8 minutes, pulled from the oven and left undisturbed until totally cool. So good. We've eaten 1/4 of the pan already. OOPS!

I made this last night while waiting for dinner. Very Simple mixing the dry ingredients together. I used 3/4 tsp of cinnamon (still couldn't taste a noticeable difference). I would increase the amount of salt as the user suggested below me (I will also take their suggestion and try adding Sesame seeds in next time!). I "tossed" the mix 3 times, once every 10 minutes and it created a nice warm brown color. I left it in the over for a total of maybe 35-37 minutes. Not too soft, not too crispy, just perfect. Will become a staple in my kitchen!

Better than store-bought! First time I followed recipe as is! Delicious! Second time, I added 1/4 cup raw sesame sseds, 1/4 cup unsweetened coconut, up the salt to 1/2 tsp., Up the cinnamon to 1 tsp. and used sunflower oil instead of vegetable oil. This is such an awesome granola to eat with So Delicious Coconut Milk, or to eat with yogurt...or even by itself.